Sweet And Spicy Nuts

• 1 egg white
• 1 tablespoon water
• 1 pound raw whole cashews, whole almonds, walnut halves, and/or pecan halves (about 4 cups
• 1/3 cup sugar
• 2 teaspoons salt
• 1 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground ginger

1. 1. Preheat oven to 300 degrees. In a medium bowl beat egg white and water until frothy. Add nuts and toss to coat. Transfer to a wire mesh sieve; drain nuts for 5 minutes.
2. 2. Meanwhile, in a large palstic bag combine the sugar, salt, cumin, paprika, coriander, cayenne pepper, and ginger. Add the nuts; shake well to coat with the spice mixture. Spread nuts evenly in a ungreased 15X10X1-inch baking pan.
3. 3. Bake for 35 to 40 minutes until nuts are toasted and spice mixture is dry, stirring every 10 minutes. Remove from oven; transfer to a sheet of foil. Cool completely. Break nuts apart. Store in airtight bag or container at room temperature up to 5 days or freeze up to 3 months.

egg, water, cashews, sugar, salt, ground cumin, paprika, ground coriander, cayenne pepper, ground ginger

Taken from www.epicurious.com/recipes/member/views/sweet-and-spicy-nuts-50041626 (may not work)